Community Pick
Indian Rice Pudding
"When I first had Indian rice pudding for dessert at an Indian restaurant, I knew I had to get a recipe for it. This one is great! It's from the Food Network's "Good Eats" with Alton Brown. Note: The ground cardamom is one of the ingredients that gives this rice pudding its Indian flavor, but some people may find it overpowering. My mom liked this recipe, but found the cardamom flavor a bit strong, so use less if you're not sure or leave it out if you don't like it. I think it will still taste great."
photo by JacksonRoykirk
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 cup cooked long-grain rice or 1 cup basmati rice
- 1 cup whole milk
- 1⁄2 cup heavy cream
- 3⁄4 cup coconut milk
- 2 ounces sugar, approximately 1/4 cup
- 1⁄4 teaspoon ground cardamom
- 1 1⁄2 ounces golden raisins, approximately 1/3 cup
- 1 1⁄2 ounces chopped unsalted pistachios, approximately 1/3 cup
directions
- In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil.
- Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.
- Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping.
- Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.
- Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
- Serve chilled or at room temperature.
- Note: The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy. I like my rice pudding a little sweet, so I also added a little bit more sugar than the 2 oz. called for in the recipe to suit my personal taste.
Questions & Replies
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I love the taste. I put raisins and almonds in half and mangoes in the other half. However, the texture was a bit too clumpy and thick for me, especially after chilling. What suggestions do you have for thinning it out? Our local restaurant makes it like melted ice cream. Yum!
Reviews
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Delicious! I made it a little lighter by using 1% milk, and half n half instead of heavy cream. Also used Splenda instead of sugar. It was wonderful. Will definitely make this again. Thank you for posting. -
I have had this recipe saved for a long long time, but I have never made it because my mother had it ingrained into my mind that rice puddings were just 'no good'. Well, one day I overcame this negative view and decided to try this, and to my amazement it tasted almost exactly the same as the vermicelli puddings that the indians in our community used to make on the morning of Eid!! I was astonished and delighted because I have been craving for some ever since we moved. Now next time I will just substitute the rice with vermicelli! Also, I put in dates and substituted the sugar with brown sugar and added flaked almonds instead of pistachios. This was soooo delicious and I have made it 2 times already in just these first 4 days of Ramadhan!! -
LOVED IT!!!! I don't like raisins, so I subbed in dried cherries and added a little more cardamom. Even my picky father loved it! Thank you!
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Luxurious and filling. Beautiful recipe. I really enjoyed it as did all my family!
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Went great with our Indian themed meal.
see 23 more reviews
Tweaks
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Dried cherries and almonds instead of raisins (yuk) and pistachios ($$). Wonderful warm.
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This is SO delicious! I used craisins instead of golden raisins. Beware though, this is a VERY heavy pudding, so even though it's delicious, don't over eat! Thanks for sharing!
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This was sooooo good I could not stop eating it. I had to make some substitutions though: I had a large can of coconut cream that I used for the heavy cream and coconut milk. I also used sliced almonds instead of pistachios. I added some cinnamon and nutmeg along with the cardamom and double the recipe. I will be making this for many years to come. I think next time I will decrease the sugar a bit but it really was amazing as is. -
I have had this recipe saved for a long long time, but I have never made it because my mother had it ingrained into my mind that rice puddings were just 'no good'. Well, one day I overcame this negative view and decided to try this, and to my amazement it tasted almost exactly the same as the vermicelli puddings that the indians in our community used to make on the morning of Eid!! I was astonished and delighted because I have been craving for some ever since we moved. Now next time I will just substitute the rice with vermicelli! Also, I put in dates and substituted the sugar with brown sugar and added flaked almonds instead of pistachios. This was soooo delicious and I have made it 2 times already in just these first 4 days of Ramadhan!!
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I enjoyed this very much. However, I made quite a few substitutions. I used fat free half and half for the whole milk and cream, I omitted the raisins and used pecans instead of pistachios. I brought it for dessert to an "Indian Dinner" and everyone loved it.
see 1 more tweaks
RECIPE SUBMITTED BY
Velouria L.
Eugene, Oregon
